Palak rice is a vibrant and flavorful Indian dish made with spinach (palak) puree, rice, and a blend of aromatic spices. It’s a healthy and comforting meal, often featuring a bright green hue and a delicate earthy taste.

Wet Palak Rice / Spinach Rice by Anilyzed

Ingredients

1 cup rice
½ cup moong dal / toor dal
1 ½ teaspoons salt
4 cups water
1 to 3 small green chiles use more or less depending on the spice level
5 cups spinach (works with any leaf, but be sure to cook stronger leaves, spinach is a mild leaf and needs only a few minutes)
8 garlic cloves
½ inch ginger
3 tablespoons ghee
1 teaspoon cumin seeds
1 onion finely diced
1 teaspoon garam masala
1 tbsp freshly ground pepper for serving

1. Rinse rice and lentils and drain the water. Add rice, lentils, water, and salt to the cooker and pressure cook until very soft. Rice and grains must be mushy and soft
2. Separate spinach stalks and chop into small pieces. Take a pan, add 2tbsp oil and roast spinach stalks, green chillies, garlic, ginger until soft.
3. In a large pot bring 2 cups of water to boil. Add roasted spinach stalks, green chilies, garlic roasted ginger and spinach leaves and blanch for 1 to 2 minutes or just until all the spinach wilts.
4. Add to the blender and make a smooth puree. Puree must be soft.
5. Add 5-6 cups of water to the puree and cook the puree for 5 mins until it mixes well.
6. In a large pot heat ghee. Add cumin seeds and allow them to sizzle, about 30 seconds. Add finely diced onions and cook for 4 to 5 mins.
7. Stir in garam masala, salt, and spinach puree. Then add the cooked rice and dal (from step 1 above) with more ghee and mix everything together. Bring to a boil.
8. Serve immediately with more ghee and freshly ground black pepper to taste.
9. Replace ghee with cream as per preference